The Chocolate Ganache cake was our clientele favorite deserts at The Lookglass Restaurant. Hands down my son’s favorite. We’ve been making cupcakes for his after-school snack.
I know decadent for a snack. Hope you enjoy!
Chocolate Cake or Cupcake
- 2 cups Cake Flower
- 2 cups Sugar
- 3/4 cup Cocoa Powder
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 1 cup Buttermilk
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla
- 1 cup Hot Coffee
- 2 Eggs
- Combine dry ingredients in mixing bowl (flour, sugar, cocoa,baking soda, baking powder, salt). Whisk until uniform color. For best results sift the dry ingredients. Combine all the liquid ingredients (except eggs) then pour into the dry.Mix on medium to high until combined. Make sure there are nolumps in the dry ingredients. Slowly add eggs. Bake at 300 in convection (325 for regular) for 30 minutes then check.
- 2.5 cups 60% Cocoa
- 4 tbsp Unsalted Butter
- 1 Pint Heavy Cream
- Heat cream until steaming between 140 to 150 (not boiling)you should not see bubbles.Why? If the cream is to hot the chocolate could deconstruct.Next pour the cream over the chocolate chips, set aside for5 minutes. Cut the butter into small pieces.After 5 minutes, whisk together and add room temperature butter.Let set for 2-3 hours, use a refrigerator to speed up the process.Frosting? leave outfor 2 hours, then refrigerator for 30 the 45min until thicken.
- Pour over a cake when still liquid
- Frosting when it’s still pliable
- Solid to make shapes. 2 hours and then refrigerator for 30 the 45min.
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